Saltimbocca

For the saltimbocca, first rinse the meat in cool water, dry it and gently press it flat with the heel of your hand. Season lightly with pepper.

Using toothpicks, pin 1 slice of prosciutto and 2 sage leaves onto each piece of meat.

Heat half of the butter and the oil in a frying pan and fry the escalopes on both sides at high temperature for about 5 minutes.

Remove the cutlets and keep warm. Pour white wine over the frying residue and boil vigorously. Season with salt and pepper to taste.

Add the rest of the butter to the gravy, a little at a time, and whisk it in. Arrange the saltimbocca on hot plates and drizzle with the sauce.

Preparation Tip:

Saltimbocca is traditionally served with polenta and a cool dry Frascati, but red cabbage and croquettes also go wonderfully.

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